Brush the chops on both sides with a little oil and season with black pepper.,Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.,______,Good served with asparagus and a carrot salad.,Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.,Put over a saucepan of simmering water and whisk until thick.,Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.,Stir in the fresh mint and season with salt and pepper to taste.,Transfer to a gravy boat and serve immediately.,Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.,Serve with the lamb chops.